Go Back
+ servings
steak sandwich on a cutting board with chips and pickles
Print Recipe
5 from 2 votes

Cajun Steak Sandwich with Peppers and Onions

Prep Time20 minutes
Cook Time30 minutes
Course: Dinner, Lunch
Cuisine: American, Cajun
Servings: 2 servings
Calories: 620kcal
Author: Britney

Ingredients

  • 3 10 oz Ribeye Steaks
  • Cajun Seasoning, as desired
  • Salt and Pepper, to taste
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Sweet Onion
  • 2-3 Ciabatta Buns
  • Arugula
  • Olive Oil
  • 2-3 Sprigs Thyme
  • 2 tbsps Butter

Cajun Remoulade

  • ¼ cup Mayonnaise
  • 1 tbsps Worcestershire sauce
  • 2 tbsps Dijon Mustard
  • 1 tbsp Cajun Seasoning
  • 1 tbsp Fresh Thyme
  • pinch of Salt
  • pinch of Red Pepper Flakes
  • 2 cloves garlic, minced

Instructions

  • Pat ribeyes dry with a paper towel and season with cajon seasoning, salt, and pepper. Allow to dry brine in the refrigerator for up to 24 hours. Then slice into thin strips and set aside.
  • Slice bell peppers and onions and set aside.
  • Add olive oil, butter, and thyme to a skillet over high heat. Allow oil to warm for 2-3 minutes then add ribeye and sear for about 4-5 minutes, until a crust forms. Remove and set aside to rest.
  • Reduce heat to medium and add bell peppers and onions to the pan and cook for about 8-10 minutes, until peppers soften but aren't mushy. Remove and set aside.
  • Combine ingredients for remoulade in a small bowl and whisk together.
  • Slice ciabatta buns in half and add to the skillet to toast for a few minutes. Lather with remoulade and add arugula and bell peppers and onions. Then add sliced ribeye and close sandwich.

Nutrition

Calories: 620kcal